Peppered Filet Mignon
Last updated Feb 05, 2026
Peppered Filet Mignon
Serves: 2-3
Total: 40M
Prep: 20M
Cook: 20M
5.0
Préparation de la recette
- 2 lbs filet mignon
- 1 shallot (minced)
- 2 tbsp butter
- 1 tbsp salt
- 3 tbsp black pepper
- 1 cup light cream
- 1 cup beef broth
- ¼ cup brandy
- Fresh parsley (chopped, for garnish)
- 1 lb French fries
Instructions de recette
1
Season the filet with salt and black pepper. Let rest for 5 minutes. Insert the probes of a TempPro TP962 Twin TempSpike 500-ft Wireless Dual-Probe Meat Thermometer and set the target temperature to 120°F.
2
Heat a cast-iron skillet over high heat until it begins to lightly smoke. Add a small amount of oil to coat the pan.
3
Place the filet in the skillet. Sear over high heat for 2–3 minutes per side.
4
In the same skillet, add the minced shallot, brandy, beef broth, light cream, and salt. Simmer until the sauce thickens, then remove from heat.
5
When the filet reaches 120°F, remove it from the skillet and let rest briefly before slicing.
6
Fry the French fries in hot oil until golden. Drain, season with salt, and sprinkle with chopped parsley.
7
Serve, and enjoy!
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